Though there are a lot of ingredients to this recipe, it is an easy dish to prepare. The methi here is the fenugreek spinach which you can pick up fresh or as dried leaves in a box from the indian grocers. The dried version tends to have lots of chewy fine twigs and grit, so beware!
Heat the oil in a heavy based pan. Add cumin/mustard and let it splutter.
Immediately add turmeric and asafoetida, limdi and then the chopped garlic, onions and the white parts of the spring onions.
Fry until onions start browning.
Add the chili/ginger paste, and stir for a minute.
Add the red peppers, the salt, black pepper and the garam masala and fry for a further minute.
Add the tomatoes and the puree.
Add the methi leaves and the drained corn kernels.
Add more water if the curry looks too dry. Do not worry if the sauce looks very runny as it will be thickened with the raw egg later. Cook further for 5 minutes.
Peel the hard boiled eggs and halve them on the longer side.
Carefully submerge them into the main curry avoiding the centre of the pan.
Break the remaining uncooked egg into the middle of the curry and using a wooden spoon and avoiding the other eggs, stir the liquid quickly to scramble the fresh egg into the curry. This will give a nice thick sauce to the curry.
Another way of making this curry is to fry the peeled whole boiled eggs first. Heat up 3 tbsp of oil and add a tsp of turmeric and garam masala and add the eggs into this. Swirl them in the oil to coat and crisp the outside of the eggs. Halve these crisp eggs and add to the main curry
Garnish with mixture of chopped green spring onions and coriander leaves.
This egg curry can be eaten with rice or plain naan or rotlis.